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Cocoa pie with albumin




Sliced almonds

1 spoon

Iodized salt

to taste

Baking powder for desserts

1 unit

Bitter cacao

30 grams

White sugar

170 grams


150 grams

Corn oil

100 grams

Type 00 wheat flour

175 grams

Egg, egg white

180 grams

Desserts from Italy

Cocoa pie with albumin

Cocoa pie with albumin

vegetarian with gluten with eggs with good fats

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cocoa pie with albumin

A very delicious breakfast cake with the characteristic of having inside it and not so much light. Once cold and cut in half it can also be stuffed with jam or milk cream or pastry cream.

Cocoa pie with albumin step 1

step 1

In a large bowl with a whip or blender, dissolve the sugar in the water then always stirring add the non-cold blades and assemble them lightly.

Cocoa pie with albumin step 2

step 2

Add the oil and after stirring well pour the flour and yeast sifted one spoon at a time and finally add the cocoa powder.

Cocoa pie with albumin step 3

step 3

Grind and flake a 20/22 cm diameter hinged mold.

Cocoa pie with albumin step 4

step 4

Pour the creamy mixture into the interior, if necessary, level with a spatula

Cocoa pie with albumin step 5

step 5

Sprinkle the previously sliced ​​almonds in the water for about ten minutes and well sprinkled (this will prevent them from burning in baking).

Cocoa pie with albumin step 6

step 6

Bake in oven at 150 ° if ventilated oven or 170 ° if static for 45/50 minutes.

Cocoa pie with albumin step 7

step 7

At the end let the cake cool for ten minutes in its mold and then cool completely on a grating.

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